• The Journal of Korean Academy of Prosthodontics
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• v.39 no.1
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• pp.37-48
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• 2001

Ceromers, new indirect resin system, are now being adopted for esthetic restorations. Despite of its translucency and good color matching, color stability after long-term use was unknown till now. This in vitro study was designed to evaluate color stability of some ceromers when subjected to brushing after thermocycling. Three types of ceromers: Scupture, Targis, Artglass and a direct resin system, Z100 were prepared to disks 12 mm in diameter, 2.5 mm in thickness. All specimens were polished, and Sculpture and Targis specimens were divided two groups, respectively. Then, half of them were glazed according to manufacturer's instructions. All specimen were brushed 20,000 times after 10,000 cycle thermocycling. Color was measured with spectrophotometer after 1,000, 3,000, 10,000 times thermocycling and 20,000 time brushing, respectively. Color difference (${\Delta}E$) was calculated according to CIE LAB system. During thermocycling, Sculpture & Targis system with polished surface showed greater color change than any other groups. After brushing, color difference was reduced significantly. Mean values of ${\Delta}E$ ranged 0.98 to 2.98. All Ceromers were considered clinically acceptable after thermocycling and brushing, and color change mechanism was affected by the brands and finishing methods. It might be concluded that color change of ceromer is due to surface alteration.

• Journal of the Korean Ceramic Society
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• v.48 no.5
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• pp.454-457
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• 2011

We report the preparation of nanocrystalline cobalt ferrite, $CoFe_2O_4$, particles using recycled $Co_3O_4$ and their surface coating with silica using micro emulsion method. Firstly, the $Co_3O_4$ powders were separated from waste cemented carbide with acid-base chemical treatment. The cobalt ferrite nanoparticles with the size 10 nm are prepared by thermal decomposition method using recycled $Co_3O_4$. $SiO_2$ was coated onto the $CoFe_2O_4$ particles by the micro-emulsion method. The $SiO_2$-coated $CoFe_2O_4$ particles were studied their physical properties and characterized by X-ray diffraction (XRD), high resolution-transmission electron microscopy (TEM) analysis and CIE Lab value.

• Journal of Fashion Business
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• v.23 no.1
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• pp.64-73
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• 2019

The objective of this study was to investigate dyeing characteristics of silk, cotton and rayon fabrics using dyeing solution extracted from different varieties of tea. Comparative results of CIE Lab values of 360 pieces of dyed fabrics were studied to quantify the effects of dye concentrations (100%, 150%, and 200%) and mordants (Fe, Cu, Sn, Al). In addition, the color difference values (${\Delta}E$) of the dyed and mordanted fabrics were evaluated. The results of the study were as follows: First, among all of the 360 pieces of silk, cotton and rayon fabrics, the best dyeing effects was observed on silk fabrics. Second, the dyeing effect of the eight different types of tealeaves belonging to green tea, oolong tea, black tea, and dark tea tended to enhance as the degree of fermentation increased. Third, when the fabrics were mordanted with Fe, Cu, Sn, Al mordants, various colors such as brown, brownish red, brownish yellow, gray, and reddish brown were obtained.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.57 no.1
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• pp.88-97
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• 2024

The underwater color environment was assessed by conducting color calculations based on underwater spectral irradiance measurements at various depths. Changes in the distribution of underwater spectral irradiance values between 1 and 3 m, exhibited similar trends in areas Stn. 1, 5, and 6. Likewise, changes between 5 and 20 m displayed comparable patterns in areas Stn. 1, 2, 4, and 6. Color values for each observed area fell between 0.14 and 0.26 (x-values) and 0.2 and 0.36 (y-values), with the y-values exhibiting a variation 1-3 times greater than the x-values. Color a_* and b_* values ranged from a maximum of -17 and -6 to a minimum of -63 and -30, respectively. By classifying fishing grounds based on observed variations, Stn. 1, 9, Stn. 2, 3, Stn. 7, 8 and Stn. 4, 5, 6 were grouped independently. Particularly, Stn. 5, 6, 7, and 8 were categorized into distinct groups that could be visually differentiated, especially when considering the significant changes in color a_* as the water depth increased from 10 to 20 m. Tokyo Bay were classified into different color groups, and Wakayama Prefecture offshore was classified into the same color group as the surveyed fishing grounds.

• Restorative Dentistry and Endodontics
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• v.32 no.1
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• pp.19-27
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• 2007

The purpose of this study is to develope new dental color-space system. Twelve kinds of dental composites and one kind of dental porcelain were used in this study. Disk samples (15 mm in diameter, 4 mm in thickness) of used materials were made and sample's CIE $L^*a^*b^*$ value was measured by Spectrocolorimeter (MiniScan XE plus, Model 4000S, diffuse/$8^{\circ}$ viewing mode, 14.3 mm Port diameters, Hunter Lab USA) The range of measured color distribution was analyzed. All the data were applied in the form of T### which is expression unit in CNU Cons Dental Color Chart. The value of $L^*$ lies between 80.40 and 52.70. The value of $a^*$ are between 10.60 and 3.60 and $b^*$ are between 28.40 and 2.21. The average value of $L^*$ is 67.40, and median value is 67.30. The value of $a^*$ are 2.89 and 2.91 respectively. And for the $b^*$, 14.30 and 13.90 were obtained. The data were converted to T### that is the unit count system in CNU-Cons Dental Color Chart. The value of $L^*$ is converted in the first digit of the numbering system. Each unit is 2.0 measured values. The second digit is the value of $a^*$ and is converted new number by 1.0 measured value. For the third digit $b^*$ is replaced and it is 2.0 measured unit apart. T555 was set to the value of $L^*$ ranging from 66.0 to 68.0, value of $a^*$ ranging from 3 to 4 and $b^*$ value ranging from 14 to 16.

• Food Science of Animal Resources
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• v.29 no.3
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• pp.325-333
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• 2009

Beef quality indicators of off-flavor development during storage were investigated in terms of temperature dependence. The off-flavor development time (ODT) was detected using the R-index sensory test. During varying storage conditions at $25^{\circ}C$, $15^{\circ}C$, and $5^{\circ}C$, elements of beef quality were measured, such as volatile basic nitrogen (VBN), pH, color (CIE $L^*$, $a^*$, $b^*$), Warner-Bratzler shear force (WBSF), Pseudomonas spp. CFU, and lactic acid bacteria (LAB) CFU. A model with temperature dependence of ODT during storage was developed using Arrhenius-like equation, and a requirement with quality indicators was mathematically derived, resulting in similar temperature dependence. The temperature dependence of beef quality indicators was represented by the Arrhenius activation energy (Ea). Upon comparing the Ea of beef quality indicators and ODT, the temperature dependence similarity was found to be higher in the order of three groups: VBN, pH, $a^*$ value; LAB, Pseudomonas spp.; and WBSF, $L^*$ value, $b^*$ value. Therefore, VBN were determined as the most effective indicator of beef quality during off-flavor development.

• Journal of Powder Materials
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• v.16 no.6
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• pp.396-402
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• 2009

Tantalum nitrides ($Ta_3N_5$) have been developed to substitute the Cd based pigments for non-toxic red pigment. Various doping elements were doped to reduce the amount of high price Tantalum element used and preserve the red color tonality. Doping elements were added in the synthesizing process of precursor of amorphous tantalum oxides and then Tantalum nitrides doped with various elements were obtained by ammonolysis process. The average particle size of final nitrides with secondary phases was larger than the nitride without the secondary phases. Also secondary phases reduced the red color tonality of final products. On the other hand, final nitrides without secondary phase had orthorhombic crystal system and presented good red color. In other words, in the case of nitrides without secondary phases, doping elements made a solid solution of tantalum nitride. In this context, doping process controlled the ionic state of nitrides and the amount of oxygen/nitrogen in final nitrides affected the color tonality.

• The Journal of Advanced Prosthodontics
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• v.12 no.3
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• pp.150-156
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• 2020

PURPOSE. The aim of this study was to evaluate the effect of different surface finishing processes on the color stabilities of lithium disilicate glass-ceramics, zirconia-reinforced lithium silicate ceramics, and resin nanoceramics after artificial ageing. MATERIALS AND METHODS. 216 samples were prepared from 3 different CAD/CAM materials (LAVA Ultimate, IPS e.max CAD, VITA Suprinity) with A1 HT color at a size of 14 × 12 mm and a thickness of 0.5 ± 0.05 mm. Color measurements of the samples were performed with a spectrophotometer using color parameters and CIE Lab color system on a gray backing between baseline color and after 5000 cycles of artificial ageing in 4 stages (i.e. the first measurement before the treatment, the second measurement after polishing, the third measurement after cement application, and the fourth measurement after artificial ageing). The results were evaluated using the Variance analysis and Fisher's LSD test. RESULTS. Resin nanoceramics (LU) exhibited higher color change values than zirconia-reinforced lithium silicate (VS) and lithium disilicate (EC) ceramics after artificial ageing. Manual polishing and glazing resulted in similar color change for LU and VS (P>.05). In the EC group, glazing provided statistically different results as compared to the manual polishing and control groups (P<.05). Among the ceramic groups, color change values of the subgroup, which was treated by glazing, of the zirconia-reinforced lithium silicate (VS) and lithium disilicate (EC) samples were below the clinically acceptable level (ΔE < 3.5). CONCLUSION. The lowest color change for all stages was observed in Vita Suprinity.

• Journal of Powder Materials
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• v.23 no.5
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• pp.343-347
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• 2016

Fe-based pigments have attracted much interest owing to their eco-friendliness. In particular, the color of nanosized pigments can be tuned by controlling their size and morphology. This study reports on the effect of length on the coloration of ${\beta}$-FeOOH pigments prepared using an $NH_4OH$ solution. First, rod-type ${\beta}$-FeOOH is prepared by the hydrolysis of $FeCl_3{\cdot}6H_2O$ and $NH_4OH$. When the amount of $NH_4OH$ is increased, the length of the rods decreases. Thus, the length of the nanorods can be adjusted from 10 nm to 300 nm. The color of ${\beta}$-FeOOH changes from orangered to yellow depending on the length of ${\beta}$-FeOOH. The color and phase structure of ${\beta}$-FeOOH is characterized by UV-vis spectroscopy, CIE Lab color parameter measurements, transmission electron microscopy (TEM), scanning electron microscopy (SEM), and powder X-ray diffraction (XRD).

• Asian-Australasian Journal of Animal Sciences
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• v.18 no.9
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• pp.1294-1298
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• 2005

The objective of the present study was to investigate the effects on growth performance, meat quality parameters and fatty acids of meat by restricted diet amount on finishing Berkshires. A total of 180 pigs (Berkshire, initially 52 kg BW) at 100 days of age were allotted in arrangement in a completely randomized design (10 pigs per pen), blocked arrangement of treatments with 3 replications. The variables were market ages (180, 200 and 220 days) and in which was also included sex (gilts and barrow). All the pigs were restrictively fed so that day could be marked at 103 kg. Pork quality was evaluated from 4 pigs of each treatment. Average daily gain (ADG) and average daily feed intake (ADFI) were decreased (p<0.05) with age increase. The ratio of feed to gain was increased (p<0.05) at 200 and 220 days compared to that of 180 days. Moisture and crude protein of longissimus dorsi muscle (LM) at 180 days were increased (p<0.05) compared to 200 and 220 days. Crude fat was increased (p<0.05) by age and crude ash was lower (p<0.05) at 180 days than at 220 days. Red to green meat color scale (CIE a$^{*}$) increased (p<0.05) at 200 and 220 days more than at 180 days. Regarding fatty acid composition in meat, saturated fatty acids (SFA) was increased more (p<0.05) at 220 days than at 180 and 200 days. The results indicate that even with a restricted diet of low nutrient supplement, there was an improvement in Berkshire meat quality parameters.